Peanut Chilli Noodles with Chicken is a delightful dish that brings a wonderful fusion of flavors to your table. It’s that perfect blend of rich, nutty peanut sauce, spicy chili flakes, and tender chicken, all tossed with delectable noodles and fresh vegetables. This recipe is more than just a meal; it’s a journey into vibrant, satisfying flavors that will have you coming back for seconds. Whether you’re trying to satisfy a late-night craving or bringing something special to a weeknight dinner, this dish will not let you down.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Peanut Chilli Noodles with Chicken
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Peanut Chilli Noodles with Chicken

When I first discovered this comforting bowl of noodles, I couldn’t believe how quickly it came together. The beauty of Peanut Chilli Noodles with Chicken lies in its simplicity. Not only is it a quick fix for your hunger, but it also boasts a flavor profile that is truly irresistible. Plus, it’s a fantastic way to use up whatever veggies you have lingering in your fridge. Trust me, once you try this easy-to-make recipe, it’ll quickly become a household favorite, and you’ll be thrilled to share it with family and friends!

Why You’ll Love This Recipe

Simple & Quick: With just a few easy steps, you can whip up this dish in under 30 minutes.
Irresistible Flavor: The harmony of peanuts, garlic, and ginger creates a mouthwatering experience every bite.
Eye-Catching Appeal: A colorful dish that is as beautiful as it is delicious, perfect for impressing guests!
Flexible Serving: Great for lunch, dinner, or even a special occasion; it’s a crowd-pleaser for sure.
Diet-Friendly Options: Swap chicken for tofu if you’re looking for a vegetarian version, and enjoy the same tasty flavors.

Ingredients You’ll Need

2 chicken breasts, cut into bite-sized pieces: This protein is essential for a satisfying meal. For a meat-free option, use firm tofu.
1/2 tsp salt: Enhances the flavor of the chicken and the dish overall.
2 tbsp vegetable oil: Necessary for sautéing; can substitute with olive oil or coconut oil for a different essence.
125g / 4 oz medium egg noodles (chow mein noodles): These noodles give the dish its chewy texture, but feel free to use rice noodles or whole wheat noodles for a healthier twist.
1 tbsp ginger, grated: Fresh ginger adds a zesty fragrance and a slightly spicy kick.
4 cloves garlic, grated or crushed: A must for a robust flavor base; don’t skip this one!
1/4 head cabbage, sliced thinly (1.5 cups): Adds crunch and sweetness; bok choy or kale are good alternatives.
1 large carrot, julienned: Provides color and a touch of sweetness to balance the flavors.
3 green onions, cut into 2-inch pieces: Freshness and a mild onion flavor; you can use chives as a substitute.
1 tbsp sesame seeds: For a lovely crunch; black sesame seeds are a vibrant alternative.
2 tbsp smooth peanut butter, heaped: The heart of the dish; creamy peanut butter works best for a luscious sauce.
3 tbsp hot water: To thin out the peanut sauce for better coating on the noodles.
1 tbsp sesame oil: This ingredient adds a deep, nutty flavor. Use it sparingly, as it’s quite potent.
2 tbsp dark soy sauce: To give depth and richness; you can substitute with tamari for a gluten-free option.
2 tbsp hoisin sauce: Adds a sweet and savory note; it’s a delightful addition to the flavor profile.
1 tbsp rice vinegar or apple cider vinegar: For acidity to brighten the dish; both work wonderfully.
1 tsp dried chilli flakes: Adjust to your spice preference; fresh chilies can be used for a kick.

How to Make Peanut Chilli Noodles with Chicken

Cook the Noodles: Start by cooking the 125g / 4 oz medium egg noodles in boiling salted water according to package instructions. Once they achieve a tender texture, drain and rinse them under cold water to stop the cooking process. Set aside.
Prepare the Sauce: While the noodles are cooking, grab a bowl and mix together 2 tbsp heaped smooth peanut butter, 3 tbsp hot water, 1 tbsp sesame oil, 2 tbsp dark soy sauce, 2 tbsp hoisin sauce, 1 tbsp vinegar, and 1 tsp dried chili flakes. Stir until combined and glossy, then set aside.
Cook the Chicken: In a hot wok, heat 1 tbsp vegetable oil. Once shimmering, add your seasoned chicken pieces (sprinkled with 1/2 tsp salt). Stir-fry until the chicken is cooked all the way through, about 5-7 minutes. Remove and place on a plate to keep warm.
Sauté the Aromatics: In the same wok, add another tablespoon of vegetable oil. Toss in 1 tbsp grated ginger and 4 cloves of grated garlic, stir-frying them for about 30 seconds until fragrant. Follow with adding sliced carrots and cabbage; stir-fry over high heat for 5 minutes. You want them to be slightly browned yet still have a nice crunch.
Combine Ingredients: Toss the cooked noodles into the wok along with any residual chicken juices, the stir-fried veggies, and the previously prepared sauce. Use tongs or a spatula to mix it all together until the noodles and veggies are evenly coated. Finally, fold in the 3 pieces of green onion just before serving.
Serve It Up: Plate the noodle mixture and sprinkle with 1 tbsp sesame seeds and additional sliced green onions for garnish. A drizzle of Chinese chili oil on the side ups the spice level, if you crave that extra kick.

Storing & Reheating

To store your Peanut Chilli Noodles with Chicken, place leftovers in an airtight container. They’ll keep well in the refrigerator for up to 3 days. If you’re looking to store longer, you can freeze the dish for up to 3 months. When it’s time to enjoy your leftovers, simply reheat them in a skillet over low heat, adding a splash of water or soy sauce to revive the sauce’s smoothness. Note that the texture of the noodles might change slightly after freezing, but a quick stir will help bring it back to life.

Chef’s Helpful Tips

For the best flavor, don’t overcrowd the chicken in the pan; give it space to sear.
If your peanut butter is too thick, a touch more hot water will help it blend seamlessly into a perfect sauce.
Adjust the spice levels based on your preference; fresh chili slices can be a delightful replacement for dried flakes.
For added texture, consider toasting your sesame seeds before sprinkling them on your meal.

Peanut Chilli Noodles with Chicken embodies all that is tasty and comforting. You’ll enjoy the delightful combination of flavors and textures while savoring every bite. Try your hand at making this dish your own! With its rich flavor and simple preparation, you can easily adapt it for any occasion. I hope you’ll find this recipe as enjoyable as I do. Happy cooking!

Recipe FAQs

Can I use other protein sources besides chicken?

Absolutely! If you’re looking for a vegetarian option, tofu works beautifully. You might also consider shrimp or beef, depending on your preferences. Just make sure to adjust the cooking times accordingly.

What vegetables can I add to the dish?

Feel free to be creative! Broccoli florets, bell peppers, and snap peas are fantastic additions. Just remember to chop them into uniform sizes for even cooking.

Is it possible to make this dish gluten-free?

Yes, you can easily make Peanut Chilli Noodles with Chicken gluten-free by using rice noodles and substituting soy sauce with tamari. Most hoisin sauces are also gluten-free, but always check the label!

How can I make a spicier version?

To amp up the spice, add fresh chopped chilis or a few extra pinches of dried chili flakes. You can also serve with a dollop of chili oil for those who enjoy an extra kick!

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Peanut Chilli Noodles with Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Peter
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 2 servings 1x
Category: Main Dishes
Method: Stir Fry
Cuisine: Asian

Print Recipe

Description

These Peanut Chilli Noodles with Chicken are bursting with flavor! A satisfying dish with tender chicken, fresh vegetables, and creamy peanut sauce, ideal for quick weeknight meals.

Ingredients

Scale

2 chicken breasts, cut into bite-sized pieces
1/2 tsp salt
2 tbsp vegetable oil
125g / 4 oz medium egg noodles (chow mein noodles)
1 tbsp ginger, grated
4 cloves garlic, grated or crushed
1/4 head cabbage, sliced thinly (1.5 cups)
1 large carrot, julienned
3 green onion, cut into 2 inch pieces plus 1 onion for serving
1 tbsp sesame seeds
2 tbsp smooth peanut butter, heaped
3 tbsp hot water
1 tbsp sesame oil
2 tbsp dark soy sauce
2 tbsp hoisin sauce
1 tbsp rice vinegar or apple cider vinegar
1 tsp dried chilli flakes

Cook Mode Prevent your screen from going dark

Instructions

Cook the noodles following the package instructions. Drain and rinse them under cold water.
While the noodles are cooking, combine the sauce ingredients and set aside until needed.
Heat 1 tbsp of vegetable oil in a wok, add the chicken seasoned with salt, and stir until fully cooked. Transfer the chicken to a separate plate and set aside.
In the same wok, add the remaining vegetable oil, grated ginger, and minced garlic, stir-frying briefly. Then add the carrots and cabbage, stir-frying on high heat for about 5 minutes until slightly browned but still crisp.
Add the cooked noodles, reserved chicken, green onions, and pour the peanut sauce over the top, mixing everything together.
Sprinkle with sesame seeds and more sliced green onions before serving with Chinese chilli oil on the side.

Notes

For an extra kick, adjust the amount of dried chilli flakes to your liking.
Feel free to substitute chicken with tofu for a vegetarian option.
This recipe works great for meal prep, just keep the sauce separate until ready to eat.